Thursday, October 12, 2017

Benjamin Franklin enjoyed fine turkey dinners in Philadelphia, London, and Passy, France. Yet he attached special importance to this native bird. Nearly a century before Abraham Lincoln declared a national Thanksgiving Day, Benjamin Franklin declared that the turkey should be the national bird instead of the bald eagle.

Franklin made the suggestion from France where he was serving as America's leading diplomat during the American Revolution. He wrote his daughter Sally, back in Philadelphia. “For in truth the turkey is in comparison a much more respectable bird, and
withal a true original native of America . . . the first of the species seen in
Europe being brought to France by the Jesuits from Canada, and served up
at the wedding table of Charles the ninth. He is besides, though a little vain
and silly, a bird of courage, and would not hesitate to attack a grenadier of the British Guards who should presume to invade his farm yard with a red
coat on.” Ben enjoyed a tasty relationship with the stalwart fowl.

When he lived in London during two tours of diplomatic duty from 1758-1762 and 1764-1775 he met some of his distant British cousins. Over the years they would send turkeys from their farms which Franklin shared with his friend and landlady Mrs. Margaret Stevenson and her family. Benjamin wrote back to his relatives that the birds were delicious.And a few turkeys took an unwitting part in his electrical experiments. At their meetings in his Philadelphia home he and his fellow budding scientists found the cooked birds to be "uncommonly good to eat."

This recipe for what was called Turkey Hash in Franklin's day is really more of a
creamed leftover dish. It is from Chapter 7 of Stirring the Pot with Benjamin Franklin--Theoretical Discovers, Practical Innovations: Capturing Electricity and Cooking Turkey

Turkey Hash

This early American recipe, adapted from period sources, turns the sometimes dreaded Thanksgiving leftover turkey into a delicious meal. Mace, an aromatic spice from the ground shell of the nutmeg, is one unusual ingredient here. The other is Mushroom Catsup which isn't like tomato ketchup at all. It is a thin seasoning that is the essence of mushrooms combined with salt and other seasonings, wine or brandy. It can be found online or you may substitute the more easily available Worcestershire sauce.

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Sculpted by Jean-Antoine Houdon, this bust of Franklin in the window of the Thomas Jefferson Building, Library of Congress, is viewed from the Capitol's East Front Plaza.

BENJAMIN FRANKLIN -- LIFELONG HOST

In Boston Young Ben observed the value of entertaining. Neighbors, prominent church and civil figures, and family gathered around the table hosted by his parents Josiah and Abiah. Benjamin witnessed how his father was respected as the lad learned to lead and influence by listening before speaking.

In Philadelphia As a young businessman Franklin formed a social and service club--The Junto. This group of a dozen young community leaders met for evenings of food, drink, and song, while they planned community improvements including forming Philadelphia's first fire company.

Later Franklin invited guests to evenings where he demonstrated the power of the new science of electricity. They enjoyed meals prepared by Benjamin's devoted wife, Deborah.

In LondonBenjamin Franklin hobnobbed with statesmen, businessmen, and fellow scientists in London clubs and while traveling in Europe.

In ParisFranklin lived "farm to fork" enjoying the best foods of the French countryside while serving as the emerging nation's leading ambassador.

And back in Philadelphia After the successful Revolution, Franklin entertained the new nation's most prominent citizens as they wrote the Constitution that would set the new nation on its firm footing.

Blog Archive

"First I enjoyed Eighmey's Stirring the Pot with Benjamin Franklin as a reader, and I found myself engrossed. Then as a chef, I immediately put it to the test in the kitchen and was truly impressed. This book offers a new viewpoint on one of our most familiar Founding Fathers."

Walter Staib, A Taste of History host, creator, and executive producer; City Tavern Chef and proprietor.

"An inviting recipe for a Franklin biography and one that is entertainingly presented. It is both well sourced and well sauced. Enjoy!"

George Goodwin, author of Benjamin Franklin in London

"We've all been taught to believe that only one of the Founding Fathers was a true gourmand. Well, roll over, Thomas Jefferson, because it turns out Benjamin Franklin may be the true founding foodie father of this country."

Alton Brown, Author and TV Host

Rae Eighmey's portrait of Ben Franklin is like a five-star meal prepared by an Iron Chef--it's irresistible. She reveals a facet of the most lovable of the Founders that other biographers have missed: Benjamin Franklin, Founding Food Hound. And with sixty-two period recipes updated for contemporary cooks, Stirring the Pot with Benjamin Franklin teaches home chefs how to recreate the flavorful specialties of Marie Antoinette's Paris, George III's London, and Franklin's Philadelphia."